Margarita's Moult Scotch Ale

Classification: Scotch ale, all-grain

Source: Bill Slack Issue #761, 11/15/91

Looks nice, malty smell and taste, noticeably alcoholic, a little harsh. It's been in the bottle a little over a week now and is starting to smooth out. I wish I had made more of this. I like the Scotch Ale style, especially now that cool weather is coming.

Ingredients: (for 4 gallons)

8 pounds, English 2 row pale malt
1--1/2 pounds, English crystal malt (40 L.)
1 ounce, chocolate malt
1/2 pound, dark brown sugar
1 pound, Munton & Fison light dried malt extract
1--1/2 ounces, Kent Goldings (4.7 alpha)
1/2 ounce, Styrian Goldings
gypsum (if your water is soft)
14 grams, Whitbread dry ale yeast

Procedure:

Add 1 teaspoon gypsum (Nashua water is very soft) to 2 1/2 gal water. Heat to 165 degrees, add grains and dough in at 152 degrees. Mash for for 75 minutes (152 to 148 degrees). Mash out with 3 quarts boiling water (gives a temp of 160 degrees. Should be 165 degrees). Draw off a quart and recirclate for a total of 10 times. Sparge with five gallons water and 1 teaspoon gypsum at 168 degrees. (Gravity was only 1.055 so decided to include 1 pound light M&F DME.) Bring to a boil. Add the DME and 1/2 pound dark brown sugar. At 15 minutes into the add 1 1/2 ounces of Kent Goldings. (At 62 minutes, gravity was 1.070 and volume was low, so added a gallon of boiling water.) At 73 minutes, add 1/2 ounce Styrian Goldings. At 90 minutes, start wort chilling. After chilling, rack to carboy, aerate by gently sloshing the fermenter. Pitch rehydrated Whitbread ale yeast, slosh carboy again, install airlock.

Specifics:

O.G.: 1.070 (estimated)
F.G.: 1.019
Primary Ferment: 2 weeks